Description
This vibrant Apple, Apricot, and Quinoa Salad combines fresh spring greens with sweet dried apricots, crisp apple slices, crunchy pistachios, and tender quinoa, all brought together by a tangy honey-Dijon apple cider vinaigrette. Perfect as a light lunch or a refreshing side dish, this salad offers a delightful mix of textures and flavors in just 15 minutes.
Ingredients
Salad
- 5 ounces spring greens (baby kale or spinach)
- 1 apple, chopped or sliced
- 8 dried apricots, chopped or sliced
- 3-4 tablespoons pistachios, chopped or whole
- 1/3 cup cooked quinoa
- 2 ounces goat cheese, crumbled
Vinaigrette
- 1/2 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon heaping Dijon mustard
- 1 tablespoon honey
- Salt and pepper, to taste
Instructions
- Make the vinaigrette: Place all of the vinaigrette ingredients—extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper—into a small jar with a tight-fitting lid. Seal the jar tightly and shake vigorously until the mixture is well combined and emulsified.
- Prepare the salad: In a serving bowl, place the spring greens. Toss them lightly with your desired amount of the prepared vinaigrette (note that you will not use all the dressing). This helps to coat the greens with flavor and adds freshness.
- Add the mix-ins: To the dressed greens, add the chopped apple, dried apricots, pistachios, cooked quinoa, and crumbled goat cheese. Toss gently to combine all ingredients evenly, or serve as layered for presentation. Serve immediately for the best texture and taste.
Notes
- Leftover vinaigrette can be stored in the refrigerator for up to 3-4 days.
- For a nut-free version, omit pistachios or replace with seeds like pumpkin or sunflower seeds.
- Use fresh quinoa cooked and cooled for best texture; quinoa can be prepared in advance.
- Adjust honey quantity in the dressing to control sweetness based on preference.
- This salad is best served fresh to maintain the crispness of the greens and apples.
